Spicy Omelette Sauce Recipes

SPICY BRUNCH OMELET

Steps:

• 1. For Sauce: In a saucepan, fry the sausage until done.
• 2. Mix in RO-TEL and cheese sauce.
• 3. Heat until sauce is melted and easy to pour. You can add a little water if it is too thick.
• 4. For Omelet: Beat with fork or whisk - eggs, milk, salt, and pepper.
• 5. Cook over medium heat, and using a nonstick 8" skillet, add oil.
• 6. Add egg mixture.
• 7. Slightly rotate until it begins to cook.
• 8. Once it begins to solidify, press eggs down into skillet to evenly cover the entire bottom of skillet. Let it cook a couple of minutes, untouched.
• 9. When the top is still a little bit runny (it will continue to cook after folded onto a plate), sprinkle some mild cheddar cheese down the middle.
• 10. Now fold one side (1/3) over to the middle.
• 11. Begin to slide the unfolded side onto serving plate as you also fold the folded side over again.
• 12. Top with Ro-tel sauce, mild cheddar cheese, green onions, and ground black pepper.

SPICY OMELETTE SAUCE

Steps:

• In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.
• When the oil has heated some, drop in the onion and minced garlic and sauté until the onion has tenderized.
• Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 10 minutes, uncovered, stirring frequently.
• Add the honey and sauté for 1 more minute, stirring constantly.
• Serve inside and on top of your omelettes.

SPICY OMELETTE

Steps:

• Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
• Once eggs are in frying pan and cooking for a minute, add sausage.
• Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
• Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!

OMELET WITH CHEESE SAUCE

Steps:

• In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper; stir in chilies. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are completely set, remove from the heat. Fold omelet in half; cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.